Caraibe and Coffee Fudge
I have been in the mood for fudge, and with David Lebovitz hosting an event based on chocolate by brand, it seemed a good excuse to pull out the Valrhona and go making it, even though I missed his deadline. Why Valrhona? Well, it is my favourite eating chocolate, and it also tastes the best in many cooking applications. So which one? I decided on Caraibe, because it’s dark enough to keep the fudge from being over-sweet and smooth enough to balance the bitterness of the coffee. In fact, eating it, you would never guess that it has such high cocoa content…
Please note – you will need a good thermometer. The temperatures are very important!
Kieran’s Coffee Fudge Recipe
500 gm caster sugar
250 ml cream
120 gm Caraibe (66%) chocolate
75 ml very strong coffee
40 gm butter
What to Do
- Put all of the ingredients in a good, thick-bottomed pan (it shouldn’t be too small, or it’s more likely it will burn).
- Melt over low heat, stirring until chocolate and sugar are dissolved.
- Cease stirring, increase the heat, and bring the temperature to 115C.
- Immediately place the pan in a cold water bath to stop the cooking process (you can use your sink, half-filled with water).
- Cool until 80C. Beat with wooden spoon until fudge lightens in colour and becomes more solid.
- Pour into baking tray and cool until the fudge sets.
- Cut and serve.
This entry was posted on Thursday, January 25th, 2007 at 11:02 am and is filed under Candy, sauce. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.